In theory, preparing fish is very simple, there is nothing complicated about it, and the only problem may be the appropriate seasoning of the meat. In practice, things vary. It happens that after throwing the fat into the pan, it starts to splash all over the kitchen, absorbs all the fat, sticks to the bottom and falls into pieces. How to avoid one big disaster and not ruin your dish idea?
How to fry fish so that it doesn’t splatter? Sprinkle on the pan and you won’t regret it
Oil splashes during frying most often due to excess water. Just a little bit is enough for the fat to “explode”. To avoid this, dry the fillets thoroughly with a paper towel. In the case of frozen cubes, wait until they thaw thoroughly and squeeze them out in a towel. Also, do not cover the pan with a lid, as water collecting on it will only worsen the problem. Additionally, you will get stewed, not fried fish. If you want to avoid splashes on the stove, cover the pan with a colander for a while or invest in a special frying lid. Also, wipe the pan dry before frying.
Sometimes, however, splashing is unavoidable. This happens, among others, in the case of fish. Then what? Before pouring fat into the pan, sprinkle its surface with a pinch of salt. As strange as it sounds, it reduces splashing. Our grandmothers used this method for a reason.
How to fry fish so that it doesn’t stick to the pan? This will prevent it from falling apart
Splashing is not the only problem you may encounter when frying fish. Another common problem is that it sticks to the pan and falls into pieces while frying. To avoid this, it is worth considering the cause. These may be as in the case of splashing. Therefore, it is worth drying the fish thoroughly and removing excess water. What else should you pay attention to? How to fry fish so that it doesn’t stick to the pan and fall apart?
- Place the fish in well-heated fat. Don’t overdo it, especially when frying fish in batter.
- Do not fry the fish over too high heat. Select medium burner power.
- Don’t turn the fish too often. First, fry it on one side and then turn it, depending on the size of the fish, for no longer than 5 minutes on each side.
- Use a wooden or silicone spatula to turn and remove the fish.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
